This Brownie Bottom Mint Chip Mousse Pie starts with a fudgy chocolate brownie layer and it’s topped with a light and airy mint chip mousse.
Welp, we’re officially done in California. I knew I’d be emotional and stressed. Moving is never easy, but we’re happy to finally have it behind us.
The packers took about 6 hours and the next morning the movers showed up at 8am and were gone before noon. I was quite impressed there were only 2 packers and 2 movers. Yesterday our stuff was delivered in Oregon and I’ll be unpacking for a least a month. I hate unpacking, for real! Again, they were in and out in less than 3 hours and we just sort of looked at each other thinking, “now what do we do?”.
We were so fortunate to get together with a boatload of friends before we left and give hugs, share memories and a few tears. I know we will be back to visit, but after a year of anticipation it’s all for real now.
Good thing I had a batch of my perfect snickerdoodles and some Pacificos waiting for us when we arrived back in Oregon. We needed something comforting after the last few days. Although I also wish I had a slice of this Brownie Bottom Mint Chip Mousse Pie waiting for me too.
I think you all know that mint chocolate is one of my favorite flavors, especially when it comes to ice cream. I have one requirement for mint chip: it has to be green. Is that weird?
This mint chip brownie pie is an update to my original Brownie Chocolate Mousse Pie. This time around, the mint chocolate mousse is a little bit lighter in texture than my original chocolate version but it nicely balances out the extra fudgy brownie.
For the brownie layer, I just grabbed a boxed brownie mix and baked it in a 9-inch springform pan. Then I simply layered the mousse on top. The brownie will need quite a while to bake, but I used a fudgy mix, which is perfect for this type of recipe because it has to be refrigerated. This way the brownie doesn’t get to firm in the refrigerator.
The layer of mousse is absolutely delightful. It’s a combination of cream cheese, white chocolate, whipped cream and a touch of mint extract. The white chocolate helps add a little bit of richness to the mousse, and helps balance out the tanginess of the cream cheese. Don’t forget the mini chocolate chips! You can also chop up a dark chocolate bar, but I prefer the mini chocolate chips.
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- For the brownie:
- 1 package fudgy chocolate brownie mix (19.9 oz)
- Ingredients listed on the box: oil, eggs, water
- For the mousse:
- 8 ounces cream cheese, softened
- 1 tablespoon cold water
- 1 teaspoon gelatin,
- 4 ounces white chocolate
- 1 ½ cups plus 2 tablespoons heavy whipping cream, divided
- ½ cup powdered sugar
- ½ teaspoon mint extract (more to taste)
- green food coloring
- ½ cup mini chocolate chips
- For the topping:
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- 2 tablespoons hot fudge sauce
- ¼ cup mini chocolate chips or chopped chocolate
- For the brownie: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
- Pour the batter into the springform pan and spread evenly. Bake at 350°F for 35-40 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.
- For the mousse: Allow the cream cheese to soften to room temperature.
- In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid.
- In a microwave-safe bowl, combine the white chocolate and 2 tablespoons heavy whipping cream. Microwave at 50% power in 30 second increments until the chocolate is melted, stirring occasionally.
- Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside.
- Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
- Pour 1 ½ cups of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken.
- As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is completely smooth, scraping the bowl occasionally.
- Next, add the melted chocolate and mix thoroughly into the cream cheese mixture. Then add the mint extract and green food coloring. Add the food coloring a little bit at a time, keeping in mind it will become lighter when the whipped cream is added.
- Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined. Fold in the mini chocolate chips last.
- Pour the mint chip batter over top of the cooled brownie (in the springform pan) and refrigerate for at least 4 hours.
- For the topping: Prior to serving, prepare the toppings. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken.
- As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Pipe the decorative boarder using a large open star tip.
- Drizzle the top with hot judge sauce and sprinkle with additional mini chocolate chips.
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